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Cassava Tortillas

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Cassava tortillas are amazing and totally gluten-free!

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

If you are gluten intolerant you could eat corn tortillas or cauliflower tortillas. Well, you can also make gluten-free cassava tortillas. These have a great flavor, look similar to corn tortillas but are a little more pliable. So are you ready to learn how to make cassava tortillas? Let’s get started!

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

These tortillas are amazing they are gluten-free and grain-free with a great flavor. These tortillas are made with cassava flour. 

They are soft and pliable. Add some garlic powder to the flour mixture to make these flatbreads taste even better. 

What Is Cassava Flour?

Cassava flour is made from the entire cassava root. To make cassava flour the whole root is peeled, dried, and ground.

Just like you can make chickpea flour from chickpeas and ground this recipe is the same.

In cassava, you have starch. The extracted starch from cassava is called tapioca.

Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid.

Once all the water evaporates from the starchy liquid, the tapioca flour remains.

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe

Is Cassava Flour The Same As Tapioca Flour?

No, it is not the same. As mentioned above tapioca is made from cassava but it is not the same as cassava flour.

Tapioca is made from cassava starch while cassava flour is made from the whole cassava root. Tapioca is regularly used as a thickener in puddings or sauces.

Both cassava and tapioca are gluten-free so if you are gluten intolerant you can eat these without any problem.

What is great about these tortillas is that they do not have a particular taste or flavor. Which makes them great to use in your favorite Mexican recipe.

Another advantage is these tortillas do not need to rise, proof, or rest. The dough is ready when you are.

Take a look at the how-to-make cassava tortilla slideshow that contains steps and images on how to make these tortillas.

Looking for tasty gluten-free tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe and instructions

Cassava Flour Tortillas Ingredients

To make these cassava flour tortillas you do not need a whole list of ingredients. The list below will do nicely with just 5 ingredients.

Take a look at the list:

  • Cassava flour
  • Olive oil
  • Salt
  • Warm water plus more if needed
  • Garlic powder (optional)

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

How To Make Cassava Flour Tortillas

Take a large bowl and add the cassava flour, salt, and garlic powder. Take a whisk to stir the ingredients to combine.

Then add the oil and warm water to the flour. Stir to combine before you knead the ingredients into a dough.

Make a long log from the dough and divide it into 8 equal portions. Take a piece of parchment paper so you can roll it with a rolling pin or use a tortilla press.

Roll each portion into a ball and place it between two pieces of parchment paper.

Turn the dough into a tortilla using:

  • Rolling pin – using a rolling pin, roll the dough until it is ⅛-inch thick and has a diameter of 4 ½-5 inches.
  • Tortilla press – place balls of dough into a wooden tortilla press or this cast-iron tortilla press and press down. Repeat with the remaining balls of dough one tortilla at a time. Bake first before you make the next tortilla.

Heat a dry cast-iron skillet or a cast-iron griddle over medium-high heat.

Before adding the tortilla to the skillet, peel away the first piece of parchment paper and put the tortilla in the skillet before you gently remove the second piece of baking paper.

Cook each tortilla for 1-2 minutes per side, or until it begins to bubble and has brown patches.

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

How To Reheat Cassava Tortillas?

There are several ways to reheat leftover cassava tortillas:

  • Comal – if you have a comal preheat it to medium-hot. Add the cassava tortilla to the comal and heat for 30 seconds then turn and reheat the other side. Repeat one or two times until the tortilla is hot
  • Cast-iron skillet – you can also reheat your tortillas using a cast-iron skillet. Put on the stove and preheat to medium-hot. Like the comal put the tortilla in the skillet and heat for about 30 seconds and turn to reheat the other side. Repeat until the tortilla is hot
  • Oven – Preheat your oven to 375℉. Wrap your cassava wraps tight in aluminum foil and heat for 7-9 minutes or until hot
  • Air Fryer – Preheat your Air Fryer to 350℉ for 3 minutes. Wrap your cassava tortillas tight in aluminum foil and heat for 5 minutes or until hot 
  • Microwave – wet a paper towel and put it on top of your tortilla. You can stack two cassava tortillas and add another damp paper towel. Make sure you put a damp paper towel on top of your tortillas. Microwave for 30-second bursts and check if the tortillas are hot else repeat. You might have to dampen the paper towel again

Looking for tasty gluten-free tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe

Are Cassava Tortillas Healthy?

Besides the oil, in the dough, you bake them without any additional oil. They contain 143 calories and just 7 grams of fat. 

So compared to other tortillas and flatbreads, these are quite healthy.

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

Other (Gluten-Free) Tortilla Recipes

If you like this recipe take at these recipes:

Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

I hope you enjoy this flatbread recipe as much as I do!

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Looking for tasty tortillas? Take a look at these cassava tortillas. They are gluten-free, with great texture and flavor. Perfect for your Tex-Mex and Mexican recipe. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #tortillas #cassavatortillas #gluten-freetortillas

Cassava tortillas

Serves: 8 Prep Time: 5 minutes Cooking Time: 20 minutes

These cassava tortillas are gluten-free, grain free and also super tasty and pliable. These flatbreads are perfect for your Mexican recipes. Try it!

Ingredients

  • 1½ cups cassava flour
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¾ cup warm water (add more if needed)
  • ⅛ teaspoon garlic powder (optional)

Instructions

  1. Take a large bowl and add cassava flour, salt, and garlic powder if you use it. Whisk to combine
  2. Add oil and warm water. Stir in the water and oil. Then knead the dough until it is thoroughly mixed
  3. Divide dough into 8 equal portions. Roll the portions into balls and either roll the dough ball between 2 pieces of parchment paper using a rolling pin (note 1) or a tortilla press
  4. Repeat with remaining balls of dough
  5. Heat a dry skillet or griddle over medium-high heat. Peel away the first piece of parchment paper and put the tortilla in the skillet before you gently remove the second piece of baking paper
  6. Cook each tortilla for 1-2 minutes per side, or until it begins to bubble and has brown patches

Notes

Note 1 - if you use a rolling pin, roll dough until it is ⅛-inch thick and about 4 ½-5 inches long

Nutrition facts

Calories: 143; Fat: 7gram; Carbs: 20g; Protein: 1gram;

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2 Comments

  • Reply
    Raymond F Toboni
    July 11, 2020 at 2:28 am

    Hello,

    My tortillas come out unevenly cooked. There are soft patches that are very doughy. I think my dough is too wet as I do have trouble removing them from the parchment paper. I do get bubbles on the first side and I cook them for ~1 min per side in cast iron. Thanks for your thoughts.

    • Reply
      Mireille
      July 12, 2020 at 9:23 am

      Hi Raymond,

      It can be caused by a number of things like the amount of water in your dough, the thickness of your tortilla, how long you cooked the tortillas, or the heat of cast iron.
      Is your dough sticky? Because that is usually a good way to tell if there is to much water in your dough. It can also be caused by the thickness of the tortilla. If the tortilla is thick it can have an effect on how your tortillas bake. If your tortillas are thicker and you do not leave them long enough in the pan they won’t be cooked through.
      I remove the parchment paper as I would slowly remove a bandaid. If the parchment paper won’t come off it is another sign that there is too much liquid in the dough. Your cast iron skillet needs to be medium-hot so the tortilla can puff up similar to a corn or flour tortilla.

      Hope this helps.

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